Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water into a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook for about ½ hour or until chicken is tender.

Remove chicken and vegetables from broth. Strain broth.

Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.

Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.

Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.

Sift together corn meal, flour, baking powder, and salt into a large mixing bowl.

Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.

Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam for about 20 minutes.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.